Effect of flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy bean.

Abstract

Barnyard millet (Eechinochloa frumentacea L.), minor millet is rich an abundant source fibre content and have many health benefits. Enrichment of bakery good with millet is a trend for the decade for lower consumption of gluten protein. Soy bean is a rich source of protein and thus could be used with nutritive barnyard millet in order to prepare pizza base. The present study aimed to develop a nutritionally rich pearl millet pizza base by optimizing the major ingredients like barnyard millet flour and soy bean flour by using the statistical software, Response Surface. To lead this study, the flours mentioned above were optimized by using Response Surface Methodology and Central Composite Rotatable Design. The sensory parameters and physical attributes were evaluated. It appears from the study that, the statistical design suggested 20 formulations with barnyard millet at different proportion (34-67%) was mixed with soy bean flour to prepare pizza base at 127-194 ℃ of baking temperature and 7-24 min of baking time. The product was evaluated for physical, functional, textural and biochemical properties. Addition of soy flour increased true protein content in the range of 7.36 to 19.12%. Maximum 3.39% of crude fibre was found due to fibres provided by barnyard millet. Hardness was found 16.92 to 37.69 N. The optimum condition for preparation of gluten free pizza base with higher protein, higher crude fibre and lower hardness was 46.56%, 147.56 ℃ and 8.67 min for barnyard millet flour, baking temperature and baking time, respectively. The pizza prepared from barnyard and soy flour was found gluten free with good amount of nutrition.